#21: A Super Bowl... of Food!?
Some dishes that are seriously giving SB, and others that are... not.
Something about a Super Bowl??
The only super bowls I mess with are the ones I made in my Sunday morning pottery class.
I’m only slightly kidding… While I may engage in SB content for Swift/Kelce moments only, I hope they win! Whoever they are, whatever they do! Go team! Bounce ball, pass, make goal! Woo!
The most engaged I’ve been with the Super Bowl was in the glory days of Beyonce, Lady Gaga, and Left Shark.
But when it comes to the football itself, every time I think football, I think Ted Lasso and CTE, but that’s just me and the horrors of my brain. To all who celebrate, we hope it was fun! I hope you ate some cheese dip (yum!), bumped chests with your bestie, and hollered, “COME ON!!!!” at the TV at least once, or twice.
When you look at the meals of week, tbh, it’s giving Super Bowl! Hot wings? Potato salad? Spicy noods with sausage???
Hugs!
Xo, Tay & Meeks
Monday: Crispy Gnocci with Tomatoes and Mozza from Ali Slagle, NYT
Tuesday: Cardamom Tofu with Lime Greens from Flavor by Yotam Ottolenghi
Wednesday: Red Curry Hot Wings from More is More by Molly Baz (we are subbing chicken for air fried cauli and mushers!)
Thursday: Roasted Potato Salad from Yossy Arefi, NYT
Friday: It’s a date!
Saturday: Spicy Orecchiette Noods with Veggie Sausage and Greens (Recipe of the Week!)
Sunday: Sweet Potato in Tomato, Lime, and Cardamom Sauce from Flavor by Yotam Ottolenghi
Hot tip: don’t have one of the above cookbooks? Give the goog’ old good a spin, you might be surprised by what you can find!
Fruit & Veg 🍓🥬
Garlics
Cherry tomatos
Basil
Sweet potatos
Green chilies
Shallots
Limes
Dill
Choy sum
Potatos
Lemons
Kalamata olives
Parsley
Pepperoncini
Cilantro
Cauliflower
Mushrooms
Kale
Dairy 🥛🧀
Fresh mozzarella
Feta
Parmy
Pantry 🥫
Gnocci
Maple syrup
Canned tomatoes
AP flour
Cornstarch
Red curry paste
Coconut milk
Peanuts
Orecchiette pasta
Tomato paste
La Bomba (spicy Italian anti-pasta)
Breads 🍞
None :(
Protein 💪
Tofu
Vegetarian sausage
OSS (Oils, Spices & Sauces) 🍯
EVOO, salt, pepper
Butter
Red pepper flakes
Ground cardamom
Ground cumin
Sriracha
Soy sauce
Vegetable oil
Sausage Kale Raggu with Orecchiette
What a hit! After a long day, this is a simple, cozy delight. She screams comfort food, y’all! The la bomba really makes this dish. What the heck is la bomba, you might ask? It’s a spicy, Italian anti-pasta make with red peppers. Once you try, you will be obsessed. It’s la bomba on everything. We discovered la bomba last summer, pouring it over pizzas with ricotta and honey (drool), and have been desperately missing it in our diet since the sky went black and winter arrived.
Ingredients
Fruit & Veg 🍓🥬
3 Shallots
1 bunch Kale, or any collard green
1 Lemon
Dairy 🥛🧀
1 cup cubed Mozzarella
Parm, as wanted
Pantry 🥫
225g Orecchiette
1/3 cup Tomato Paste
Any La Bomba Spicy Anti-Pasta (Chilli oil is a great sub, or omit if you don’t like spice. If you omit, add a little extra tomato paste)
Protein 💪
1 package Vegetarian Sausage, chopped/diced/torn. Just not big!
OSS (Oils, Spices, & Sauces) 🍯
90 ml EVOO
Approach
Stage 1: Pasta ‘n’ Prep
Bring a big ol’ pot of water to boil. Cook your pasta when it’s ready, timed according to whatever the box says.
Salt the water a little bit here, to the amount you’d season food. If you stick your finger in and taste the water, it shouldn’t be crazy (my preference). Also, don’t stick your finger in the water when it’s hot. Duh!
When the pasta is finished, make sure to reserve a good cup of the pasta water. Proceed through the next steps while the pasta cooks.
Slice up your shallots, thinly, and strip the leaves of the kale. Chop the kale into inch-thick ribbons and compost the stems.
Stage 2: Saucy
In a different pot, heat up your EVOO until it’s quite hot, and throw in your sausage. Cook for 5 mins or so until browned (stirring occasionally).
Reduce heat to medium and add in your shallots. Add a pinch of salt. Cook for a few mins, until jammy.
Add in your tomato paste and a scoop of the la bomba, if you have! Stir until the tomato paste starts to get sticky.
Add in your kale and a 1/2 cup of the pasta water. Cook down until the kale is wilty and seasoned! Place a lid over the pot while you do this, to try and preserve some moisture. We want the sauce to be saucey!
Stage 3: Combine!
Add the mozzarella and more pasta water, if needed, to the sauce. Toss in the cooked pasta. Stir it up to melt the mozzarella and coat the pasta.
Stage 4: Munch!
Top with some lemon juice, a generous shaving of parm, a dollop of la bomba, and get munchy!
Post-Orecchiette Sausage Kale Thots!
Any dairy would be fire in this dish — ricotta, burrata, or honestly, just more parm.
Swiss chard would also be fuego in this dish. I would even double the greens for, well, more greens!
This comes together very fast. It literally took less than 30 minutes to make, prep included. Dishes, not.
How’d that recipe go? Share with others what the flip happens when you replace olive oil for ranch — we love to hear it! 🙃